Chicken: 4 pt. Crusty Chicken Pot Pie
Source of Recipe
internet
List of Ingredients
1 can (10 3/4 oz) can of reduced fat cream of celery soup, undiluted
1/2 cup skim milk
2 cups cooked diced chicken breast
1 pkg (10 oz) frozen mixed vegetables, thawed and drained.
1 tsp chicken granules
1 tsp Mrs. Dash spices
Crust:
3/4 cup unbleached flour
1/4 cup plus 2 T Oat Bran
1 1/2 tsp baking powder
2 T light margarine cut into pieces
1/3 cup nonfat buttermilkRecipe
Combine all of the filling ingredients and turn them into a 9x9 sprayed dish; set aside. Combine the flour, oat bran, and baking powder, cut in the margarine until the mixture resembles a course meal. Then stir in the buttermilk and combine until the dough is stiff and pulls away from the bowl. Turn out onto a lightly floured surface. Cut into thin strips and make a lattice pattern on top of the chicken mixture. Bake at 375 for 25-30 minutes or until the filling is bubble and the crust is lightly browned. Remove the dish from the oven and
let it rest 5 min before serving.
Each serving equals 4 pts. (244 calories, 4.6 g of fat and 5 gms fiber)
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